Name: Austrian Gugelhupf
Ingredients: 1/2 c Milk, warm (110 F to 115F); 2 Yeast, active dry packages; 4 c Flour, all-purpose; 1 c Butter or margerine; 1/2 c Sugar; 4 Eggs; 1 c Light raisins; 1/4 c Currants; 2 ts Orange peel, finely shredded; 1/2 ts Salt; 1/4 c Almonds, whole blanched

How should we be motivated in our study of Revelation or for that matter, the study of what theologians call, “Eschatology”? First, we should realize that God has a wise plan for the world that He has set from eternity past that He will fulfill His plan according to His will. Nothing is catching Him by surprise. Second, we know that God will be the victor. Despite what we see, evil and Satan will not win in the end. This gives us incredible hope. Third, we are reminded that this world is not our home. Our time here on earth is but a vapor (Jas. 4:14). We should live with abandon for the glory of God and look forward to the greater joy that awaits us. Fourth, we learn to assess our values. We learn that all that really matters is what lasts for eternity. All in this world will be burned up. Only God’s Word and human souls will live forever. Fifth, we know that God is holy. Heaven is about holy living. Our true identity in Christ is holiness. That’s why Peter concludes after discussing the end times: “What sort of people ought you to be in holy conduct and godliness” (2 Pet. 3:11). Sixth, knowing the terrible fate of those without Christ, how can we who claim to believe the Scriptures and truly love people refrain from sharing Jesus with them? And seventh, we have been given a glimpse in chapters 4 and 5 of Revelation into the glorious throne-room of God in heaven. May we worship God on earth as all of creation worships Him in heaven.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Austrian	Desserts	6	Servings

INGREDIENTS

1/2	c	Milk, warm (110 F to 115F)
2		Yeast, active dry packages
4	c	Flour, all-purpose
1	c	Butter or margerine
1/2	c	Sugar
4		Eggs
1	c	Light raisins
1/4	c	Currants
2	ts	Orange peel, finely shredded
1/2	ts	Salt
1/4	c	Almonds, whole blanched

INSTRUCTIONS

Place warm milk in a medium mixing bowl.  Sprinkle yeast over milk. Add 1/2
cup flour.  Beat with a large spoon about 1 minute. Cover and let rise in a
warm place until almost double (40 minutes). In a large mixer bowl beat
butter and sugar until light and fluffy. Add the eggs, one at a time,
mixing well after adding each. Stir in yeast mixture, raisins, currants,
orange peel and salt.  Gradually stir in the remaining 3-1/2 cups flour.
Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan.
Arange whole almonds in a design in the bottom of the pan. Carefully spoon
batter over almonds.  Cover and let rise in a warm place until almost
double (about 1 hour).  Bake in a 350 F oven about 40 minutes. If necessary
cover top with foil the last 15 minutes of baking time to prevent over
browning.  Remove from pan.  Cool on wire rack. Before serving, sift
powdered sugar over cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

Persons need not and ought not to set any bounds to their spiritual and gracious appetites, [instead they ought] to be endeavoring by all possible ways to inflame their desires and to obtain more spiritual pleasures… Our hungerings and thirstings after God and Jesus Christ and after holiness can’t be too great for the value of these things, for they are things of infinite value… [Therefore] endeavor to promote spiritual appetites by laying yourself in the way of allurement… There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting.

Jonathan Edwards